NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz lean ham

1 whole English muffin

0.5 cup nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.13 tsp turmeric

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

PREPARATION

• 1

  In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until completely smooth.

• 2

  Place the sauce in a small saucepan over very low heat, stirring constantly just until warm to the touch; do not let it simmer or the yogurt will curdle.

• 3

  Heat a non-stick skillet over medium-high heat and sear the lean ham for 2 minutes per side until the edges are crispy and golden.

• 4

  Remove the ham from the skillet and add the fresh baby spinach to the same pan, sautéing for 1 minute until just wilted.

• 5

  Bring a medium pot of water to a gentle simmer with the white vinegar, then carefully poach the eggs for 3 minutes until the whites are set but yolks remain runny.

• 6

  Toast the English muffin halves until golden brown and place them on a serving plate.

• 7

  Layer the sautéed spinach and crispy ham onto the toasted muffin halves, then top each with a poached egg.

• 8

  Spoon the warm, velvety hollandaise sauce over the eggs and serve immediately.